Haddock Piccata

Haddock Piccata

Recipe: Haddock Piccata


  • 4 fresh haddock fillets (about 6 oz each), skinned, halved on the bias
  • sea salt
  • Fresh cracked black pepper
  • 3 Tbsp olive oil, divided
  • 2 shallots, minced
  • 1/2 cup dry white wine
  • 2 Tbsp non pareil capers, drained
  • 1 pkg (8 oz) Wegmans Lemon Butter Sauce (Prepared Foods)
  • 2 Tbsp flour
  • 1 tsp butter
  • Flat leaf parsley to garnish


  1. Heat 1 Tbsp olive oil in medium saucepan on MEDIUM; add shallots. Cook, stirring 2-3 min, until lightly browned. Add wine, stirring to loosen browned bits from bottom of pan. Cook on MEDIUM-HIGH, 4-5 min until liquid is reduced by half. Add capers and lemon butter sauce. Sprinkle with cracked black pepper; bring to simmer. Reduce heat to LOW. Keep warm as fillets cook.
  2. Season fillets with sea salt and cracked pepper and dust with flour; pat off excess. Heat remaining olive oil in large skillet on MEDIUM-HIGH, until oil faintly smokes; add fillets. Turn over when fillets change color about one-quarter of way up and seared side has turned paper-bag brown, 3-4 min.
  3. Reduce heat to MEDIUM-LOW. Cook 2-3 min or until internal temp reaches 120 degrees. (Check by inserting thermometer halfway into thickest part of fillets.)
  4. Add 1 Tbsp oil and butter to pan; swirl. Baste with spoon, 1-2 min, until internal temp reaches 130 degrees. Transfer to clean platter; let rest at least 2 min. Sprinkle with parsley and serve with sauce.

Cooking time (duration): 30 min

Number of servings (yield): 4

Inspired By: Haddock Piccata

Nutritional Information

Each serving (2 fillet pieces, 1/3 cup sauce) contains 330 calories, 7 g carbohydrate, (0 g fiber), 35 g protein, 16 g fat, (5 g saturated fat), 125 mg cholesterol, and 560 mg sodium.